I almost get more excited about this than I do the actual dinner itself!
Ingredients
Serves/Makes: 2 sandwiches
Prep time: 10 mins
- 4 slices fresh batch or sourdough bread
- 4 thick slices left over roast turkey
- 4 slices left over honey roast ham
- 4 heaped tbsp left over sage & onion stuffing
- 2 tbsp dried & fried onions
- 4 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp left over homemade cranberry sauce (recipe to follow)
- Room temperature butter for spreading
- Salt & freshly ground black pepper
- Cheese & onion crisps of your choice, I know my personal favourite ;-)
Homemade Cranberry Sauce:
This will make more than enough for your dinner, too.
- 1kg frozen cranberries
- 225g caster sugar
- 225g freshly squeezed orange juice
- Zest of 1 orange
- Juice of 1/2 lemon
- 1 cinnamon stick
- 1 star anise
Method
- Place all ingredients in a heavy-based pot and allow to simmer at a medium heat until reduced and reaches a jam-like consistency. Allow to cool.
To make the sambo:
- In a bowl, place the mayo, Dijon Mustard and cranberry sauce. Mix together, season with and set aside.
- Take your sliced bread and Butter each slice thinly with butter. Spread your cranberry mayo liberally on each slice. Sprinkle with the dried and fried onions. Add 2 tbsp of stuffing on 2 slices of bread, 1 per sandwich. Then start to layer the roast turkey slices on top, followed by the sliced ham. Pop an extra dollop of the mayo on top of the ham, then carefully place the cheese & onion crisps, pop on your last 2 slices of bread as the sandwich lid. Give a slight little push down on the sandwich to make sure it stays together.
- That crunch sound tells you it's ready to be enjoyed.
